Braised Pork with Tomatillos Recipe

A pork braise is a sure way to make people’s mouths water. The tomatillos in this dish offer a subtle hint of openness and lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. —La Boucherie, Matthew Lawrence, Vashon, Washington

Nutritional Facts

Directions

In a dry small skillet over medium heat, toast coriander and cumin seeds until aromatic, about 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside.

Sprinkle pork with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer.

Add wine stirring to loosen browned bits from pan. Stir in broth and return roast to pan. Bring to a boil. Cover and bake at 350° for 3 to 3-1/2 hours or until pork is tender.

Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Serve with pork.Yield: 6 servings.

Originally published as Braised Pork with Tomatillos in Country
April/May 2010, p52